Prawns in coconut panko

Name: Prawns in coconut panko
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 24 raw shrimps (approx. 30 g each; without head, with shell); 0?a oil for frying; 1 Protein; 7-10 Tbsp Salt; 60 g Pancobrösel (fiocchi di pane giapponese; pane asiatico; in alternativa pane grattugiato); 30 g Coconut flake; 24 little wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

24 raw shrimps (approx. 30 g each; without head, with shell)
0?a oil for frying
1 Protein
7-10 Tbsp Salt
60 g Pancobrösel (fiocchi di pane giapponese; pane asiatico; in alternativa pane grattugiato)
30 g Coconut flake
24 little wooden skewers

Directions

1
Peel prawns down to the tail fin. Cut into the back and remove the black gut. Rinse shrimps cold and dab dry. Heat the oil in a pot or deep fryer to approx. 170 °C.
2
Whisk the egg white with 1⁄2 teaspoon salt. Mix Panko and grated coconut. Turn the prawns first in the egg white and then in the panko-coconut mixture. Press the breadcrumbs gently. Fry in hot oil for approx. 3 minutes until crispy.
3
Drain on kitchen paper. Put 1 skewer into each shrimp and arrange with e.g. mango salsa.